This rich Dark Chocolate Ganache Tart is an elegant and delicious dessert. Just imagine a thick silky ganache made from simple ingredients like cream, butter, and divinely rich chocolate sitting atop a flaky buttery tart shell. Are you drooling yet? Oh, I forgot the dollops of whipped cream on top for even more lusciousness.
If you are wanting to make a dessert for your special someone, this tart is perfect for Valentine’s Day, because who doesn’t love chocolate and little candy hearts? Everyone will think you bought this tart from a pastry shop, but this beauty is easy enough to make at home.
little candy hearts for your sweetie
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This easy chocolate tart recipe is perfect to make any time when you have that chocolate craving, but make this tart for special occasions, birthdays, and holidays and you will be held in the highest esteem as a baking goddess for creating this dessert masterpiece. Add your favorite sprinkles on top of the whipped cream rosettes or leave plain, either way, this tart makes a stunning presentation.
Before we get started I want you to know, this recipe is not hard to make. With a simple shortcrust dough and the four-ingredient ganache, this dessert comes together with little effort. The biggest requirement for this tart is giving the dough and ganache time to chill.
For the Shortcrust Dough
- Egg Yolk
For the Chocolate Ganache
- Chocolate – use a good quality dark chocolate that are in wafers or coarsely chopped solid chocolate
- Butter – room temperature and cubed
How to make a shortcrust dough
First things first for making this tart is preparing the shortcrust tart dough. The recipe I use is made in the stand mixer and comes together quickly. Once the dough is made you can roll it and fit it into the tart pan. Just make sure to chill the dough before baking.
When making a tart you need to use a tart pan with a removable bottom which allows you to remove the tart by pushing up from the bottom after baking. I like this 9.5″ tart pan, it’s heavy-duty steel and does not warp from the heat.
I have a whole post with the shortcrust tart dough recipe and how to blind bake the tart crust. There you will find all the information you need to make a golden brown tart shell just like this one.
What is Ganache, it sounds kind of fancy, doesn’t it?
Ganache is a French term and is made with two basic ingredients chocolate and cream that are melted together and become silky-smooth. Depending on how you are using the ganache, other ingredients can be added to enhance the flavor and consistency, such as flavorings, butter, or corn syrup.
While the ganache is still melted it can be poured on top of cakes or drizzled on desserts. You can whip the melted ganache which will turn it into a fluffy mousse-like texture that is perfect for fillings or icing cakes. Use ganache as a filling for pies and tarts, or as a center for chocolate truffles. So many chocolate possibilities.
How to make Chocolate Ganache
The hardest part about making the ganache is heating the cream, and that really is not hard.
Step 1. Add the chocolate wafers or the chopped chocolate to a large bowl. If you do decide to chop a chocolate bar, make sure it is chopped to about the size of a nickel, or the size of the chocolate wafers shown in the bowl.
Step 2. Have room temperature butter ready.
Step 3. Heat the cream in a medium saucepan over medium heat until it just starts to boil. Immediately pour the hot cream over the chocolate and let it sit for 30 seconds.
Step 4. After 30 seconds stir the cream and chocolate and start adding about a tablespoon of butter to the chocolate. Keep adding the butter and stirring until the butter is completely melted.
If you add all the butter at once it will cool the cream/chocolate mixture too quickly, so add it in slowly.
If by chance the chocolate and butter stop melting just pop the bowl in the microwave for 25-seconds and stir again.
Step 5. Place the premade tart shell that is still in the tart pan on a baking sheet or a tray. Once the ganache is made, pour it into the cooled baked shortcrust shell and chill for an hour or until the ganache is firm.
Beautiful shiny ganache
Adding a sweet whipped cream topping
Step 6. Pour the whipping cream into a large bowl and whip until stiff peaks form.
Adding a whipped cream topping looks so pretty and gives a nice creamy sweetness against the dark chocolate. Piping rosettes on top is easy with a 16' pastry bag and a 2D piping tip. Just fill the bag with the whipped cream and pipe rosettes.
You can make pretty decorative chocolate pieces using a candy mold like this Fleur de lis mold to set on top of the rosettes that will add some extra bling to your tart. Just melt some chocolate in the microwave and fill the mold, set in the fridge until set, and pop out of the molds.
You could even use colored candy melts to make these decorative pieces. Maybe use red and make hearts.
What if you don’t have a pastry bag, that’s ok, even if you do or you just don’t want to get it out, simply spoon some dollops of whipped cream on top or even spread the whipped cream over the entire tart. Whatever you do it will be delicious.
This tart is a chocolate lovers’ dream dessert and perfect for those of us on a chocolate diet. I should know!
Make sure to Pin for Later! (when you are craving chocolate)
Chocolate & Sprinkles for making this tart
Other One Hot Oven chocolate treats
Brownies with Peanut Butter Cup are rich and chewy with the classic pairing of chocolate and peanut butter, and the best part is they are made with a box brownie mix. This is a great kid-friendly recipe to get kids in the kitchen that love to bake.
This Chocolate Torte has six layers of chocolate, I’m not kidding, and this cake is delectable.
My husband’s favorite Chocolate Beer Cake made with stout beer. It’s rich and very chocolatey. We make these every year for his birthday, and sometimes just for no reason because he likes this cake so much.
Chocolate Chip Peanut Butter Muffins have the classic flavors that everyone loves, chocolate, and peanut butter. This muffin has because a family favorite and gets made a lot.
Chocolate Cookies with double the chocolate, what more can I say, these rich and chewy cookies are hard to resist.
Tarts come in all shapes and sizes and these are a few favorites. I hope you enjoy them too!
Strawberry Curd Tarts are made with a simple tart shell and filled with sweet and creamy strawberry curd made from fresh strawberries.
Pecan Tassies are bite-sized tarts that taste just like pecan pie. The easy cream cheese tart dough is filled with a caramel pecan filling that all bakes up golden brown. These are always on my holiday brunch table.
Jelly Roll Pie Tarts are simply pie dough that is spread with your favorite jelly and rolled up, sliced, and baked. These jelly roll-ups are seriously addictive. You will want to just make pie dough so you make these tarts.
When peaches are in season this Peach Tart with Almonds and Vanilla Bean makes a delicious dessert that is super easy to make. The almond filling is incredible, and the fresh peaches covered vanilla bean seeds is a flavor combo that you will love.
Looking for some Valentine’s day Movie and Food Idea’s? This delicious tart is included along with other great menu items.
Dark Chocolate Ganache Tart
Shortcrust Tart Dough
Whipping Cream and Hearts
- 1 cup Heavy cream
- Red candy heart confetti
Short Crust Tart Dough
- Using a stand mixer with the paddle attachment put the flour, sugar, and salt in the bowl and mix.
- Cut the cold butter in cubes and then add to the bowl and beat on medium-low speed until the texture resembles coarse cornmeal. The butter pieces should be about the size of a pea. Do not overbeat.
- In a small bowl add the egg yolk, water, cream, and vanilla. Mix together then add to the mixing bowl and mix on low until the dough pulls away from the sides.
- Place the dough on a lightly floured surface and roll into a 12" circle to fit the 9 1/2" tart pan.
- Roll the dough around the rolling pin and place over the tart pan then unroll the dough and fit the pastry into the pan. Press the corners and edges of the dough to fit the pan
- With the tines of a fork, press the tines into the dough to allow for venting. Place the tart pan with the dough into the refrigerator and chill for 15 -30 minutes
Baking the Shortcrust Dough
- Preheat the oven to 350° F. You will need to weigh down the tart dough before baking to keep it from puffing up and losing its shape.
- Remove the tart dough from the refrigerator and cut a piece of parchment paper in a 12" circle and press on top of the tart dough, then fill the tart dough pan with sugar to almost the top and spread into a flat layer making sure to get to the edges.
- Place the tart pan in the oven and bake for 30 minutes until you can see the top of the tart dough has turned light golden brown. Carefully remove the pan and place on a cooling rack.
- To remove the sugar, scoop out the sugar until it is easy enough to pick up the parchment paper from the tart without spilling sugar. The sugar is still good and can be reused. It may appear a bit golden in color but it is usable.
- Let the tart shell cool completely before filling.
How to make the ganache filling
- Set the cooled tart shell on a baking sheet or a tray that can fit inside your refrigerator. doing this makes is easier to move the filled tart shell without spilling.
- In a medium-size bowl add the chocolate either in chips, wafers or coarsely chopped
- The butter should be at room temperature and cubed
- Heat the cream over medium heat in a small saucepan until it starts to a boil. Immediately remove from the heat and pour the cream over the chocolate. Let this sit for about 30 seconds, then start stirring the chocolate.
- Add the cubed butter to the hot cream and chocolate and continue stirring until all the chocolate and butter have melted. If this mixture has not completely melted place in the microwave for 25 seconds to melt and then continue stirring. The ganache should be smooth and glossy.
- Once all the chocolate and butter are melted immediately pour the ganache into the baked shortcrust tart shell. Chill the tart for an hour until the ganache is firm. Slice with a warm knife and serve.
Whipped Cream (optional)
- Whip 1 cup of heavy whipping cream and pipe rosettes around the tart. You can also spread the whipped cream over the top of the tart.
- Add sprinkles of your choice on top of the whipped cream.
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